Easy mini pumpkin pies are everything you love about classic pumpkin pie packed into individual cupcake-sized portions. The filling is perfectly spiced, the crust is flaky, and each one gets a dollop of whipped cream right before serving.
These come together in about 30 minutes and bake up in a standard muffin tin, which means no pie dish and no slicing required. They are a great make-ahead dessert for Thanksgiving, Friendsgiving, or any fall gathering where you want individual servings that are easy to hand out.
If you are building out a full fall dessert spread, check out these Thanksgiving desserts for more ideas, or try this no bake pumpkin pie if you want a version with zero oven time.
If you are hosting a fall party or Thanksgiving gathering, the Fall Games Bundle is a fun way to keep guests entertained. It includes a full set of printable fall-themed games for adults and kids - just print and play.
Ingredients
- Refrigerated pie crust
- Pumpkin puree
- Sugar
- Cinnamon
- Ginger
- Nutmeg
- Cloves
- Salt
- Eggs
- Buttermilk
- Canned whipped topping
- Pumpkin pie spice, for garnish
See recipe card for quantities.
Instructions
Preparation: Preheat the oven to 400 degrees Fahrenheit. Spray a standard muffin tin with non-stick spray and set aside.
Step one: Carefully unroll the pie crust and use a 4-inch round cookie cutter to cut as many rounds as possible. Reroll the dough as many times as needed to maximize the number of crusts. Press each round into a cavity of the prepared muffin tin.
Step two: In a medium bowl, combine the pumpkin puree, sugar, cinnamon, ginger, nutmeg, cloves, salt, eggs, and buttermilk. Whisk until smooth and well combined.
Step three: Measure one heaping tablespoon of the pumpkin mixture into each prepared crust.
Step four: Bake at 400 degrees for 10 minutes. Then reduce the oven temperature to 325 degrees and bake for an additional 6 to 8 minutes, until the edges are browned and the centers are set. Remove from the oven and allow to cool completely before removing from the tin.
Step six: When ready to serve, add a dollop of whipped cream to each mini pie and sprinkle with pumpkin pie spice if desired.
Hint: Do not overfill the crusts - one heaping tablespoon keeps the filling from bubbling over the edges during baking.
Recipe Tips for Success
- Reroll the pie crust dough as many times as needed to get the most rounds out of each sheet - the dough holds up well and you want to minimize waste.
- Run a butter knife around the edge of each mini pie before trying to remove them from the tin to prevent tearing the crust.
- These are best served chilled with whipped cream added right before serving so it does not deflate.
- Make these the day before your event and store in the fridge - they actually taste better after chilling overnight.
Storage
Store mini pumpkin pies in an airtight container in the refrigerator for up to 2 days. Add whipped cream just before serving rather than in advance. These are not ideal for freezing once baked, as the filling texture changes.
Complete the Occasion
Easy Mini Pumpkin Pies
Ingredients
- 1 pie crust premade
- ⅔ cup pumpkin puree
- ¼ cup sugar
- 1 teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- ⅛ teaspoon cloves
- ⅛ teaspoon salt
- 2 eggs
- 2 tablespoon buttermilk
- whipped cream optional garnish
- pumpkin pie spice optional garnish
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Spray a standard muffin tin with non-stick spray.
- Unroll the pie crust and use a 4-inch round cookie cutter to cut as many rounds as possible, rerolling as needed. Press each round into a muffin tin cavity.
- In a medium bowl, whisk together pumpkin puree, sugar, cinnamon, ginger, nutmeg, cloves, salt, eggs, and buttermilk until smooth.
- Measure one heaping tablespoon of pumpkin filling into each prepared crust.
- Bake at 400 degrees for 10 minutes, then reduce heat to 325 degrees and bake for an additional 6 to 8 minutes until edges are browned and centers are set.
- Remove from oven and cool completely before removing from tin.
- Top with whipped cream and a sprinkle of pumpkin pie spice before serving.
Notes
Store in an airtight container in the refrigerator for up to 2 days. Add whipped cream just before serving. **Recipe Tips**
* Reroll the pie crust dough as many times as needed to get the most rounds possible.
* Run a butter knife around each pie before removing from the tin.
* Serve chilled with whipped cream added right before serving.
* Make these the day before — they taste better after chilling overnight.
Nutrition
Nutrition information provided is just an estimate and may vary based on specific ingredients used.
Leave a Reply